I love cheeseburgers for a busy weeknight dinner. They are quick to make and its a guarantee everyone in the family will eat them. In an effort to eat less red meat I’ve started rotating turkey burgers into the meal plan. Soy sauce gives these a savory rich flavor that makes them just as enjoyable as a beef cheeseburger. I mix up a quick Dijonaise to spread on the bun. You won’t even need ketchup.
What you need:
1 lb dark ground turkey
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbsp soy sauce
8 oz chopped portobello or button mushrooms
1 small yellow onion
3 tbsp olive oil
2 tbsp butter
Salt and pepper
1 tbsp soy sauce
Toppings: sliced havarti cheese, pickles, dijonaise (mix equal parts mayo and Dijon mustard), lettuce
Combine the turkey, garlic powder, onion powder, and 2 tbsp soy sauce and mix well. Using wet hands (the meat sticks to dry hands) form 4 equal sized patties. Spread out the patties so that are just shy of one inch in thickness. Set aside.
In a large skillet over medium heat, add the mushrooms, onions, butter, and olive oil. Add a pinch of salt and pepper. Cook stirring occasionally to brown evenly for around 10 minutes. Now add a separate skillet to the stove top and place on medium heat. Once its hot, add the burgers so they can cook while you finish the mushrooms and onions. Cook the burgers for 5 minutes and then flip them. Once flipped add a small splash of water to the pan to create some steam (2-3 tbsp water) and place a lid on top. Cook for another 5 minutes. Be sure to keep stirring the mushrooms and onions occasionally. The burgers should be just about fully cooked at this point. Turn off the heat and add cheese. Cover with the lid to melt the cheese. Now add one tbsp soy sauce to the mushrooms and onions and stir coating them evenly. Check to see if they need any additional salt and pepper.
At this point the cheese should be well melted and you can serve the burgers. I like to do a little dijonaise on the top and bottom bun, followed by some dill pickles and crunchy lettuce. Enjoy!
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